Ingredients

• 1 cup warm Water 105-110°F (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Honey or Sugar
• 3 cups Gluten Free All Purpose Flour (408 g)
• ¼ cup Gluten Free Egg Replacer prepared according to package directions (40 g)
• OR 4 Whole Eggs (if using whole eggs, watch the dough to see how much liquid you need to add in the end, if any)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 1 Tbsp Baking Powder
• ½ tsp Salt
• ¼ cup Olive Oil (60 mL)
• ½–1 cup warm Water, as needed
• White Rice Flour as needed for dusting

• 2 medium Apples, peeled, cored and diced small (324 g)
• 1 Tbsp Unsalted Butter or Dairy Free Butter (14 g)
• 1 Tbsp Granulated Sugar
• 1 tsp Ground Cinnamon
• ½ cup Water
• 1 Tbsp Cornstarch
• 1 tsp Vanilla

• ½ cup Brown Sugar (108 g)
• 1 Tbsp Ground Cinnamon
• 3 Tbsp softened Unsalted Butter or Dairy Free Butter (42 g)

• 2 cups Powdered Sugar (240 g)
• 1 tsp Ground Cinnamon
• 2–3 Tbsp Water
• 2 tsp Vanilla Extract

Instructions

1. Place warm water, yeast and honey or sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
2. In the bowl of a stand mixer, combine flour, egg replacer, xanthan gum, baking powder and salt. Whisk to combine. Add yeast mixture and oil and blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time. Knead in your mixer for 5 minutes.
3. While dough is mixing add apples, butter, sugar and cinnamon to a large sauté pan and cook until the apples are tender. Add a splash of water as needed. While the apples are cooking, combine the water and cornstarch in a small bowl. Once the apples are tender when poked with a fork, add cornstarch mixture and cook until the liquid thickens to form a sauce. Remove from heat and add vanilla. Set aside to cool slightly.
4. In a small bowl combine brown sugar and cinnamon. Line a 9-inch baking dish or cast iron skillet with parchment and set aside
5. Cover your work surface with a layer of plastic wrap or a silicone sheet pan liner. Lightly flour your workspace with rice flour. Place dough on the surface then lightly flour the top with rice flour.
6. Cover with plastic wrap and roll the dough into a rectangle about 17 x 12 inches and ½–¾ inch thick. Spread with softened butter to about ½ inch from the edges. Evenly sprinkle the cinnamon sugar mixture over the butter. Cover with the apple mixture to about 1 inch from the long edge closest to you.
7. Using the plastic wrap or silpat to guide the dough, roll the dough away from you from the long edge, making sure you get a good firm roll. Pinch to seal and gently wrap the dough around itself to form a spiral.
8. Place in prepared baking dish. Using scissors or kitchen shears, make cuts in the dough every couple of inches. Lightly cover with plastic wrap or a light towel. Place in a warm draft-free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size, about 1–2 hours, depending on how warm your area is. The oven only takes about an hour.
9. Bake in a preheated 350°F oven 20–25 minutes or until lightly browned, but still soft.
10. Let cool for about 5 minutes while you make the icing.
11. In a small bowl combine powdered sugar, cinnamon, water and vanilla. Mix until smooth. Spread evenly over the twist and enjoy!